WIne alcohol
WIne alcohol
(OP)
Does wine alcohol have the same corrosive affect on metals, particularly aluminum, as other alcohols?
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RE: WIne alcohol
Metals Handbook, 9th Edn, Vol. 13, Corrosion, p. 688 mentions studies have reported that anhydrous ethanol (not a usual grade, CP-grade is 95% with 5% water) may cause cracking of α-βTi alloys such as Ti-6Al-4V. This corrosion may be prevented by the presence of H2O.
Corrosion Engineering, 2nd Edn., has a table (p. 434) which reports that boiling ethanol attacks Al; the pitting may be prevented by 1% H2O. Also, ethanol in the presence of halides (e.g., Cl-) attacks steel and cast iron. Dearation and elimination of chlorides prevents the attack. So, stay away from 200 proof stuff and any salty wine!!
From personal experience, I know that California wineries have any aluminum in processing rooms, e.g., light fixtures, plated with electroless nickel. This is probably due to organic acids and/or cleansers, though, as ethanol is not present at this stage.
RE: WIne alcohol
Thanks for your help. The Aluminum Association also has information regarding Ethanol and Methanol.
I am familiar with the corrosivivity of ethanol and methanol on aluminum, we have good and extensive experience.
The question was, is "wine alcohol" any different than Ethanol or is it just a different derivation?
RE: WIne alcohol
“The most important alcohol in quantity is ethyl, a monoalcohol. Then comes glycerol, a polyalcohol that adds a degree of sweetness. Butylene glycol is among other polyalcohols and cyclic alcohols present. In some fortified wines, alcohol attained by distillation may be added.” http://www.italianmade.com/wines/primer11.cfm
As your question concerned the corrosion, my opinion is that the corrosiveness of wine toward aluminum is mostly due to the numerous organic acids (e.g., tartaric, malic, citric, succinic, lactic and acetic) plus minerals (potassium, calcium, magnesium, sodium, iron, sulphates, phosphoruses), and odorous substances (aldehydes, esters and ketones in addition to the previously mentioned alcohols and acids) plus sulfite. Also, phenolic compounds. Nearly 1000 compounds have been identified in wine, see above and following links:
http://www.italianmade.com/wines/primer12.cfm
http://www.terroir-france.com/wine/components.htm
I did find a reference to one research paper: http://www.adm.u-tokyo.ac.jp/IRS/IntroPage_E/intro70159672_e.html
‘Corrosion of Aluminum in the White Wine’ [probably in Japanese, with English abstract], by Yoichi Kojima (Department of Metallurgy, Univ. Tokyo), Zairyo-to-Kankyo, vol. 45, 5 (1996) published by the Japan Society of Corrosion Engineering (JSCE).
Have heard that wine contains anti-oxidants beneficial human health, but w.r.t. aluminum, these may be detrimental to the passive oxide film.
Conclusion: wine and other beverage (soda, beer) components which corrode Al, which is why all beverage cans have some sort of internal laquer coating. In the case of wine, alcohol may work with in combination with other components to cause corrosion. In any event, once opened, it is best to ‘drink up’ your wine to avoid acetic acid formation.
Cheers,
Ken